Las Quintas comes from vineyards located in the northern moor of the Jamuz Valley. They are very poor soils, fundamentally silty-sandy. It is the area with the greatest thermal contrast due to the altitude and exposure to the cold air currents of Mount Teleno and the high sunshine, which gives us wines with a fruity aromatic profile and slight tannins.

 Harvested by hand in 15 kg boxes. Manual selection in the vineyard. Box-by-box vatting with 75% whole bunches, in French oak wood frustoconical vats, adjusting the sulfur content to minimum doses, to be able to ferment with native yeast. The maceration time is 40 days and after the alcoholic fermentation a soft pressing is carried out, after which the wine is transferred to 500 L barrels where it will undergo malolactic fermentation and an aging period of 14 months.